Crispy Veal Cakes with Spicy Aioli

Crispy Veal Cakes with Spicy Aioli     These two-bite cakes, made with veal instead of traditional crab, are the perfect appetizer to serve at your next get-together! The tender and flavourful crumb-coated veal patties are served with a dollop of spicy aioli and served over a bed of microgreens. This appetizer is sure to be a hit over the holidays! Preparation Time: 15 minutesCooking Time: 12 minutesMakes 8 500 g lean Ontario Ground Veal1 Ontario Egg, beaten3/4 cup (175 mL) dry breadcrumbs1/4 cup (50 mL) diced Ontario Onion2 tbsp (25 mL) mayonnaise1 tsp (5 mL) garlic powder1/2 tsp (2 mL) each salt and pepper3 tbsp (45 mL) butter Spicy Aioli:1/4 cup (50 mL) mayonnaise1 tsp (5 mL) sriracha, or to taste2 cups (500 mL) Ontario Microgreens     In medium bowl, mix together veal, egg, 1/4 cup (50 mL) of the breadcrumbs, onion, mayonnaise, garlic powder, salt and pepper until well combined.     Using 1/4 cup (50 mL) measuring cup, scoop veal mixture and form eight patties about 1/2 inch (1 cm) thick.     Place remaining breadcrumbs on small plate. Coat each patty with breadcrumbs. Set aside.     In large nonstick skillet, melt butter over medium heat. Add patties, in batches as necessary, and cook for about 6 minutes per side until golden brown and instant-read thermometer inserted sideways into patties reads at least 160°F(71°C).     Spicy Aioli: Meanwhile, in small bowl, whisk together mayonnaise and sriracha.     Serve veal cakes over bed of microgreens; top with a dollop of spicy aioli. Nutritional Information:1 ServingPROTEIN: 14 gramsFAT: 18 gramsCARBOHYDRATE: 9 gramsCALORIES: 250FIBRE: 1 gramSODIUM: 380 mg – Printed with permission from Foodland Ontario